Ruths Chris Steakhouse Chopped Salad Copycat Food

RUTH'S CHRIS CHOPPED SALAD RECIPE - (3.9/5)

Ruth's Chris Chopped Salad Recipe - (3.9/5) image

Provided by KDCooks

Number Of Ingredients 18

Ingredients

LEMON BASIL DRESSING:
8 cups packed julienned strips iceberg lettuce, can substitute romaine lettuce
1 cup packed julienned strips fresh spinach
1 cup packed julienned strips radicchio
1 ⁄3 cup red onion, sliced very thin
1/2 cup chopped green olives
6 ounces fresh mushrooms , sliced, washed and drained, about 2 cups
4 eggs, hard-boiled and chopped
1 (14-ounce) can chilled hearts of palm , rinsed, well-drained and sliced
1/2 pound applewood-smoked bacon , chopped, fried until crisp, drained
1 cup crumbled blue cheese (4 ounces)
1/2 cup croutons
8 cherry tomatoes, halved
Crispy fried onions, for garnish
2 cups sour cream, or use 1 cup sour cream and 1 cup mayonnaise
1/4 cup chopped fresh basil
5 tablespoons fresh lemon juice, about 1 lemon
Seasoned salt and garlic pepper seasoning

Steps:

In a very large bowl, combine lettuce, spinach, radicchio, red onions, green olives, mushrooms, eggs, hearts of palm and bacon; toss well. Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed. Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions. LEMON BASIL DRESSING: Combine all ingredients, add seasoned salt and garlic pepper to taste. Mix well; refrigerate until serving. Refrigerate any leftover dressing.

RUTH'S CHRIS STEAKHOUSE CHOPPED SALAD -- COPYCAT RECIPE

Ruth's Chris Steakhouse Chopped Salad -- Copycat Recipe image

This is just one of my all-time favorite salads that is famous on the menu at all Ruth's Chris Steakhouses. The recipe is a copycat and if you ask me, it is the real deal. It is so delicious with the chopped lettuces, hearts of palm, bacon, eggs, blue cheese and the creamy lemon basil dressing! I could eat a gallon at a time! Enjoy!

Provided by Roz Corieri Paige | La Bella Vita Cucina

Categories Salads

Time 25m

Number Of Ingredients 19

Ingredients

8 packed cups iceberg lettuce, sliced in 1/4″ julienned slices
1 packed cup spinach, chopped
1 packed cup radicchio, sliced very thin
1/3 medium red onion, sliced very thin and then halved
1/4 cup chopped green olives
1 cup crumbled blue cheese
1 can artichoke hearts, drained, and using just the chunky ends, cut ends into 1/4″ chunks, saving the layered portion of the hearts for another recipe or salad (I added this ingredient and it's fantastic)
1-14 oz.can hearts of palm, drained, and cut into 1/4″ chunks
6 oz. fresh mushrooms, chopped
8 slices of super-thick smoked bacon, cooked until dark brownish-red, fat drained, cut into 1/4″ bits
4 hard-boiled eggs, cut into 1/4″ chunks
1-1/2 cups crispy, dried fried onion rings, crumbled and used to top the salad
garnish: cherry tomatoes cut in half
freshly cracked black pepper and salt to taste
2 cups sour cream
4 Tbsps. freshly squeezed lemon juice
½ cup freshly chopped basil
1/2 tsp. garlic powder
seasoned salt and pepper to taste

Steps:

In a very large bowl, combine lettuce, spinach, radicchio, red onions, green olives, mushrooms, eggs, hearts of palm and bacon; toss well.
Add crumbled blue cheese and about 1/2 of Lemon Basil Dressing; toss until well mixed.
Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
Combine all ingredients, add seasoned salt and garlic powder to taste.
Mix well; refrigerate until serving.
Refrigerate any leftover dressing.

RUTH'S CHRIS STEAK HOUSE BARBECUE SHRIMP ORLEANS

Ruth's Chris Steak House Barbecue Shrimp Orleans image

Sautéed New Orleans style in reduced white wine, butter, garlic and spices, drenched with a delicious barbecue butter. Say it with me.... "Om......................" I have yet to try this, but will vouch for ANYthing from this restaurant.

Provided by Sandi From CA

Categories Very Low Carbs

Time 12m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb butter
2 teaspoons black pepper (scant)
1/4 teaspoon cayenne pepper (scant)
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
2 ounces garlic, finely chopped (1/4 cup)
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 1/2 teaspoons water
1 tablespoon olive oil
1 teaspoon olive oil
1 lb shrimp, 16-20 count, cleaned, peeled and deveined
1/4 cup chopped green onion
1/2 cup dry white wine
sourdough bread, for serving

Steps:

For Barbecue Butter -- Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups.
For Shrimp -- Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.
Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.
Serve immediately in a bowl preheated to 160 degrees F.

Nutrition Facts : Calories 1980, Fat 196, SaturatedFat 118.2, Cholesterol 773.8, Sodium 4149.5, Carbohydrate 17.9, Fiber 2.3, Sugar 2.1, Protein 35.4

CHOPPED SALAD WITH LEMON BASIL DRESSING

Chopped Salad With Lemon Basil Dressing image

This is one of my all-time favorite salads! I've had it twice at Ruth's Chris Steak House and was excited to find this copycat recipe on the web.It's an eclectic mix of 11 ingredients and you can customize it to suit personal tastes.The restaurant makes the onion rings by coating thinly sliced red onion rings with flour, then deep-frying in oil, but you can substitute canned french-fried onion rings if desired (granted, they're not the same) or skip the onion rings entirely. This recipe makes 4 main-dish salads ( my girlfriend and I usually split one salad at the restaurant and it's plenty!)

Provided by Leslie in Texas

Categories < 30 Mins

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 17

Ingredients

8 cups packed julienne strips iceberg lettuce (or chopped iceberg lettuce or can substitute romaine lettuce)
1 cup packed julienned strips fresh spinach
1 cup packed julienned strips radicchio
1/3 cup very thin slices red onion (or chopped red onions)
1/2 cup chopped green olives
6 ounces fresh mushrooms, sliced, washed and drained (about 2 cups)
4 eggs, hard-boiled and chopped
1 (14 ounce) can chilled hearts of palm, rinsed, well-drained and sliced
1/2 lb applewood-smoked bacon, chopped, fried until crisp, drained
1 cup crumbled blue cheese (4 oz.)
1/2 cup crouton
cherry tomatoes, halved
crispy fried onions, for garnish
2 cups sour cream (or use 1 cup sour cream and 1 cup mayonnaise)
1/4 cup chopped fresh basil
4 -5 tablespoons fresh lemon juice (1 lemon)
seasoned salt and garlic pepper seasoning

Steps:

In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well.
Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed.
Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
For Lemon Basil Dressing:.
Combine all ingredients,add seasoned salt and garlic pepper to taste.
Mix well; refrigerate until serving.
Refrigerate any leftover dressing.

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